If ever there was proof that a ‘food gene’ was an actual thing, it would be the Roux family. Two brothers, Michel Snr. and Albert Roux OBE and their sons, Alain and Michel Roux Jr. are all Michelin-starred chefs. And now the third generation of the Roux legacy has arrived in the culinary world; Emily Roux.
After studying at the Institut Paul Bocuse, focusing on culinary arts and restaurant management; Emily Roux went on to train at Alain Ducasse’s restaurant, La Trattoria in Monaco and back in Paris at Le Louis XV***. She moved on to more Michelin-starred restaurants, Le 39V and Akrame, before coming back to the UK to work with father and grandfather.
Setting out to make her own mark in the culinary world, Emily will be assisting Michel Jr. and Albert Roux OBE in designing and preparing of menus at The Championships, Wimbledon’s award-winning venue, The Gatsby Club, as well as working alongside Michel Jr. at the Investec Derby’s eponymous ‘Chez Roux @ Blue Riband’.
But who exactly is the person behind the revered name? We asked Emily a series of quick fire questions of the utmost importance to any rising culinary star.
What’s your favourite spice to use?
Black pepper or Piment d’Espelette
The first meal you ever learnt to cook?
Fresh pasta with my father
Describe your cooking style in three words
Fresh, colourful, and delicious
Worst cooking nightmare
None that I’d want to admit to!
Have you ever burnt anything?
I don’t think so…
How do you prefer your eggs?
Sunny side up
What’s your signature dish?
Gâteau de Savoie with a pineapple, avocado and dill salad
What’s your favourite vegetable?
What’s your most hated food/vegetable?
Oysters or red peppers
Which food is your guilty pleasure?
Dark chocolate with nuts
Scone or sco-e-ne?
Favourite dish to cook
Favourite dish to eat
Earliest memories of food
Braised beef cheeks and mash
Biggest challenge you’ve faced
Working at the Louis XV*** in Monaco
Best piece of advice you have/you would give
Work hard and keep your head down
Best sporting memory
Paula Radcliffe winning the London Marathon
Favourite tennis player
What are you cooking at The Championships, Wimbledon and the Investec Derby Festival this year?
Seared scallop & avocado puree with a grapefruit dressing, and a refreshing white peach, fresh mint and coconut shake at The Championships Wimbledon; and Cured Line caught seebass, gremolata, Heritage tomato jelly with gazpacho vinaigrette at the Investec Derby Festival.